Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- Salt and freshly ground pepper
- 1 medium onion, chopped
- 2 teaspoons Madras curry powder
- 1/2 teaspoon ground cinnamon
- Pinch of cayenne pepper
- 3 cups chicken stock or canned low-sodium broth
- 1 red bell pepper, diced
- 2 small zucchini, diced
- One 15-ounce can chickpeas, drained and rinsed
- 1 1/2 cups water
- 1 cup couscous
- 1/2 cup chopped cilantro, plus whole sprigs, for garnish
Directions
n a large skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, stirring, until golden, about 5 minutes. Add the onion, curry, cinnamon, cayenne and 1/4 teaspoon of pepper. Cook, stirring, until fragrant, about 1 minute. Add the stock and simmer until reduced by one-third, about 10 minutes. Add the diced red pepper and zucchini and simmer until tender, about 10 minutes. Add the chickpeas and cook for 1 minute longer. Season the curried chicken with salt.
Meanwhile, in a small saucepan, bring the water to a boil. Add the couscous and 1/2 teaspoon of salt, cover and let stand for 10 minutes. Fluff the couscous with a fork, then add the chopped cilantro and toss. Transfer the curry to a serving bowl, garnish with the cilantro sprigs and serve with the couscous.
Category:Tunisian Recipes
Category:Tunisian Meat Dishes